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Sushi Burrito Bowls

Sushi Burrito Bowls: all of your favorite flavors from sushi in an easy-to-make, 20-minute meal! It's gluten free, vegan, and packed with healthy ingredients! || fooduzzi.com recipe
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Ingredients

  • 1 sweet potato, diced
  • 1 Tbsp. olive oil
  • salt+pepper
  • 1–2 large carrots, peeled
  • 1/2–1 cup jasmine rice, cooked according to package directions
  • 1/2 cup edamame, thawed if frozen
  • 1/2 English cucumber, diced
  • 1 avocado, sliced
  • 1 recipe Vegan Sriracha Mayo
  • For serving: Roasted Seaweed (I get mine from Trader Joe’s), sesame seeds, Sriracha

Instructions

  1. Preheat the oven to 425 degrees F. Place diced sweet potato on a baking sheet. Add olive oil and salt and pepper to taste, and mix to combine. Place in the oven for 15-20 minutes, or until sweet potato is tender.
  2. While the sweet potato is cooking, use a vegetable peeler to make carrot strands. Set aside.
  3. When the sweet potato is tender, assemble your bowls: Divide rice between two bowls. Top with sweet potato, edamame, cucumber, avocado, Vegan Sriracha Mayo, roasted seaweed, sesame seeds, and Sriracha (if desired).

Find it online: https://www.fooduzzi.com/2016/04/sushi-burrito-bowls/

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